Brazilian-Style Pork Ribs (Costela de Porco Assada)

What is for dinner tonight? Well, at my house it will be Brazilian-Style Pork Ribs… Oh, yes! I am counting the minutes with anticipation. It has been quite a long while since I last had Brazilian-style pork ribs — or at least one of the several styles of ribs that exist in my home country.

There are a variety of ways to both marinate and cook costela de porco (pork ribs) in Brazil. The most famous is the costelinha de porco à mineira — a typical dish from Minas Gerais state– which is cut, seasoned, and stir-fried, and the subsequently mixed with a corn dish called canjiquinha (a course ground corn – called xerém in the Northeastern Brazil– that is cooked like polenta). When not prepared Mineira-style, the pork ribs can alternatively be prepared in a pressure cooker, grilled, deep-fried, or braised in the oven.

Since we decided to leave ours whole and it is still cold outside, we’ll be preparing these pork ribs in the oven instead of on the barbeque grill. In this way, these pork ribs can be enjoyed all year round regardless of the weather. We suggest to serve our pork ribs accompanied by polenta and couve à mineira. I can already envision the huge smile stamped on my hubby’s face — and on mine as well. Boy, how I love these pork ribs!!!

Instructions

Process or blend the first 10 ingredients in a food processor or blender until obtaining a homogeneous mixture. Put the ribs in a large, deep rectangular baking pan, spread the mixture over the ribs and marinate for 1 hour at room temperature.

Preheat oven to 350º F (180º C).

Cover pan with aluminum foil, tightly sealing its edges so that steam will not escape (the ribs will braise in their own liquids and the marinade). Then, let ribs cook in the oven for approximately 1 hour and 50 minutes (25-30 minutes per pound or 1/2 kg). Reserve the drippings/remaining marinade from the bottom of the pan and then transfer ribs to another large baking pan . Brush top of ribs with the oil (and then, honey if desired) and increase oven temperature to 425º F (220º C). Leave the pan uncovered this time and roast ribs for 10-25 minutes or until golden brown. Brush/baste the ribs with the reserved drippings/marinade from the first pan and let sit for 10 minutes before serving. Serve pork ribs accompanied by polenta and couve à mineira.

NOTE: If you are not overly concerned about the visual appearance, you can leave the pork ribs braising in the liquids/drippings for an additional 10 or 15 minutes before caramelizing which will result in an even more tender cut of meat. Although in Brazil we don't use honey with meats, I love to brush my pork ribs with it because it gives a great balance of flavor to the pork ribs.

Reader Interactions

Comments

Thanks, Nydia! I wish I could mail you these ribs. 🙂 I am not kidding: The whole thing disappear in less than 24 hours. It was a lot of meat. Judging for how much my husband and children loved these ribs, I’ll have to make them again soon. xx

We don’t eat pork so I’ll never know how they taste! However, reading through the ingredients, there isn’t one spice I don’t like. Maybe I can just do a rub on some chicken or even beef ribs. They look great regardless!

Nazneen:
I do understand. You can make this marinade and spread on beef short ribs — or even chicken.
However, you’ll have to adjust the baking time. If you make beef short ribs, braise the ribs for about 2 to 2-1/2 hours or until tender; and then, roast for 20 minutes or until golden. If you use a whole chicken, put in a large pot and braise with the marinade for about 1-1/2 hour. Don’t forget to cover the pot tightly. After that, uncovered the pot and let roast for 20 minutes or until golden. I love your comments! Have a great!xx

Can I come over! I know the dinner is over, but maybe next time! I’m famous for a big ribs eater among my friends. I LOVE RIBS!!! Brazillian style? I gotta try this! You made it in the oven too. My friend has a smoker so I should “suggest” to eat this ribs at his house. 😀

I wish we live nearby each other, Nami! I’d be glad to have invited you for dinner. I am sure that with some smokeness that the ribs would be even more delicious. In Brazil, we do not smoke our meats often or add too much sauce b/c we like to taste the meat itself. We are big meat eaters. 🙂

This looks so interesting! I am always looking for ways to cook ribs in a way other than just BBQ. Does this “Brazilian-style” recipe result in a substantially different flavor than just a regular BBQ?

Julia: Yes, the flavor is different from the American ribs. There is a balance of flavors on these ribs: salty, sour, spicy, and just a hint of sweetness if honey is added to the recipe. Give them a try! Thanks for stopping by. xx

tried this ribs just now and in all honesty not the best i’ve tried or not the best i’ve cooked. the taste is not to my liking. don’t know if i am missing something but i followed the ingredients/instructions to a T but not liking it. i used to cook texas dry rub pork ribs and that’s my favorite. in fact it’s the most requested food every time i will throw a party. maybe some people like the combinations of ingredients but there’s something to it that not my taste. sorry – i saw your recipe and picture and that’s what pulled me into trying it. but….

No problem, Victor! Everyone has their own taste. My family and I personally love these ribs but we cannot expect everyone does. I prefer mine spicy and with honey like I suggested in the recipe otherwise I think something is lacking. My children prefer them no spicy and my husband like them anyways. I have friends and other people that liked them. So yes, everyone has their own taste — to like or dislike them as any other recipe! Have a great week!

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Hi, I am Denise Browning!

Welcome to Easy and Delish! I am a professional Chef with expertise in Brazilian Food! We cook easy and healthy meals with simple ingredients, especially dinner recipes and desserts. The result? Super delish dishes!!! Enjoy!